• 1 onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 250g Highveld portabellini mushrooms, finely diced
  • 30ml brandy
  • 125ml cream
  • salt and freshly ground black pepper
  • ciabatta
  • 1 fresh clove garlic
  • olive oil


  1. Heat the olive oil and lightly fry the onion until translucent. Turn up the heat and add the garlic and mushrooms, cook stirring for about 2 minutes.
  2. Add the brandy and cook for another minute.
  3. Finally add the cream and seasoning and cook until the cream has thickened.
  4. Meanwhile slice and toast the ciabatta.
  5. Drizzle with olive oil and rub with garlic. Sprinkle with coarse salt and set aside.
  6. Just before serving spoon the warm mushrooms onto the ciabatta.

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